Wine: Gewürztraminer will actually work; you can also pull of a Gruner Veltiner if you try quite hard. Maybe a Chablis but definitely watch that oak! Other Alsace wines a go too.
Yield: About four servings
Ingredients:
For the green curry sauce-
| 6 | scallions, chopped |
| 5 | jalapenos, seeded and chopped |
| 2 | garlic cloves, chopped |
| 1 tbs. | ginger, chopped |
| 1 tbs. | coriander seeds |
| 4 | kaffir lime leaves |
| 2 | lemongrass stalks, chopped |
| 2 cups. | basil |
| 1 bunch | cilantro |
| 3 tbs. | olive oil |
| 4 | limes, zested and juiced |
| 1/4 c. | coconut milk |
| taste | s&black pepper |
Method:
Combine all ingredients in a high speed blender until liquefied. Pass through a fine mesh tami. Season to taste.
For the langoustines-
| taste | garlic, finely chopped |
| taste | red pepper flakes |
| taste | salt&black pepper |
| vegetable stock | |
| 4 | langoustines, whole but cleaned |
Method:
Place the langoustines in a pot with all the other ingredients. Cook until done, about two minutes. Reserve.
For the vegetables-
| 8 | thimble carrots, cleaned, stems trimmed, blanched |
| 8 | scallions |
| 4 | zucchinis, trimmed into 3" x 1" x 1" rectangles, blanched |
| 1 stalk | kale, roughly chopped |
| 1 stalk | rainbow chard, roughly chopped |
| butter | |
| s&p |
Method: Heat some butter in a pan and add the scallions and carrots. The scallions may brown by the time that the carrots are heated through but this is o.k.
Season the zucchini loins and grill on all sides. Cut on a bias cut and reserve.
Sauté the kale and rainbow chard in butter. Season and reserve.
For plate up:
Spoon the sauce onto a plate make a 5-6" wide circle. Place a few leaves of kale and chard on the right hand side of the circle. Top with a langoustine. Place the slice of the zucchini loin on the left hand side. Lay the seared scallions over the top. Place two carrots next the zucchini loin.